To Dress an Old Hen

Ingredients

• the fowl
• with salt
• mace
• onion or any other flavouring ingredient

Method

1. 1

   When the fowl is plucked and drawn, joint it as for a pie.

2. 2

   Do not skin it.

3. 3

   Stew it 5 hours in a closed saucepan with salt, mace, onion or any other flavouring ingredient that may be approved.

4. 4

   When tender turn it out into a deep dish, so that the meat may be entirely covered with the liquor.

5. 5

   Let it stand thus in its own jelly for a day or two — this is the grand secret.

6. 6

   It may then be served in the shape of a curry, a hash, or a pie.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 37. The excerpt below is the record exactly as published.

To Dress an Old Hen. When the fowl is plucked and drawn, joint it as for a pie. Do not skin it. Stew it 5 hours in a closed saucepan with salt, mace, onion or any other flavouring ingredient

Cook this with the app: pantry check, scaling, and the assistant.